WO2017102347A1 - Masse de coulée et procédé pour la fabrication de produits gélatineux - Google Patents

Masse de coulée et procédé pour la fabrication de produits gélatineux Download PDF

Info

Publication number
WO2017102347A1
WO2017102347A1 PCT/EP2016/079388 EP2016079388W WO2017102347A1 WO 2017102347 A1 WO2017102347 A1 WO 2017102347A1 EP 2016079388 W EP2016079388 W EP 2016079388W WO 2017102347 A1 WO2017102347 A1 WO 2017102347A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
casting
aqueous solution
gelatin
products
Prior art date
Application number
PCT/EP2016/079388
Other languages
German (de)
English (en)
Inventor
Eberhard Dick
Sonja Göttling
Anna LEITHEIM
Alexander Raab
Holger Brack
Original Assignee
Gelita Ag
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=57460512&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2017102347(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gelita Ag filed Critical Gelita Ag
Priority to MX2018007459A priority Critical patent/MX2018007459A/es
Priority to CN201680074029.1A priority patent/CN108471771B/zh
Priority to JP2018531253A priority patent/JP6904956B2/ja
Priority to CA3008690A priority patent/CA3008690A1/fr
Priority to EP16805103.5A priority patent/EP3389389B1/fr
Priority to BR112018010861-8A priority patent/BR112018010861B1/pt
Priority to RU2018124980A priority patent/RU2740037C2/ru
Priority to AU2016371794A priority patent/AU2016371794B2/en
Publication of WO2017102347A1 publication Critical patent/WO2017102347A1/fr
Priority to US16/006,102 priority patent/US20180289032A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0027—Processes for laying down material in moulds or drum or a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip process
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a casting material for the production of gelatine products.
  • the invention further relates to a process for the preparation of gelatin products using this casting composition, and the gelatin products produced therefrom.
  • gelatin products include popular sugar confectionery products, which are distinguished primarily by a more or less elastic texture.
  • various sugars and / or sugar substitutes form the major constituent of these products, which in the broadest sense may be termed gum candies, and are known in particular in the form of gummi bears or fruit gums.
  • gelatin products are also used as chewable tablets in the field of dietary supplements and pharmaceuticals, the basic formula being added to various nutrients (for example vitamins, minerals or peptides) or active pharmaceutical ingredients.
  • the sugar content can be reduced in this case, with the transition from confectionery to food supplements is quite fluent.
  • the production method used hitherto for such gelatine products is known as the Mughal technique.
  • a hot casting compound having a water content of about 25% by weight which contains the gelatin, the sugar and the remaining ingredients dissolved in water, is poured into molds of a starch molding powder.
  • the molds are previously removed by Forming a positive shape in the smooth surface of a filled with dry starch powder, flat box generated.
  • the starch powder boxes are stored for 24 to 72 hours in a climate chamber. During this time, the casting material cools in the molds, resulting in a gelling of the molded bodies.
  • part of the water is taken up by the starch form powder so that drying takes place, the finished gelatin products typically having a water content of about 20% by weight or less.
  • the powder boxes are emptied, the starch powder form separated by sieving of the gelatin products and reused after drying.
  • the gelatin products are treated with a release agent ("oiling") to prevent sticking and packaged.
  • starch molding powder for the production of the molds has various disadvantages. Due to the long drying time (24 to 72 hours) of the gelatine products cast with the known formulations in starch form powder, large drying chambers and a very large number of molded powder boxes are required for correspondingly powerful mogul systems which pour up to 35 powder boxes per minute. The space requirements and the necessary investments for air-conditioning, molded powder boxes, starch dryers and not least the starch form powder are therefore considerable. Another problem is the contamination of the production rooms with starch powder, which despite permanent cleaning is not completely avoidable.
  • the present invention is therefore based on the object to provide a casting material for the production of gelatin products, which is suitable for casting into solid molds.
  • a casting compound of the type mentioned in the introduction which comprises a homogeneous aqueous solution having the following constituents: 4 to 16% by weight of gelatin having a gel-chromatographically determined average molecular weight of at least 130 kDa, preferably at least 145 kDa, the proportion of gelatin having a molecular weight above 130 kDa being at least 35% by weight, preferably at least 45% by weight;
  • glucose syrup having a viscosity of less than 800 mPa.s, preferably less than 700 mPa.s, measured at a dry matter content of 80% by weight and a temperature of 50 ° C .; and 0 to 50% by weight of sucrose,
  • glucose syrup and the sugar alcohol (s) together comprise from 25 to 76% by weight of the aqueous solution, and wherein the aqueous solution has a dry matter content of at least 78% by weight and / or a water activity (a w value) of less than 0.75 having.
  • the casting composition according to the invention is capable of achieving the texture and consistency typical of gelatine products during cooling after casting, solely by gelling the gelatin, without drying to a significant extent, e.g. a release of water is required. This is made possible by a casting compound which essentially already has the same low water content as the gelatine products to be prepared.
  • the casting compound due to its components, has such rheological properties that allow processing in the usual way. Decisive are on the one hand a sufficiently low viscosity of the hot casting compound, and on the other hand, a rapid solidification of the system during cooling. This is the only way to avoid unwanted phenomena such as threading and / or air pockets while maintaining good formability.
  • the casting composition according to the invention can be used in the production of gelatine products into solid molds, in particular from nem plastic material such as silicone, to be poured.
  • this also leads to a significant reduction in the manufacturing process, since the casting material according to the invention is usually solid enough after less than 60 minutes to be removed from the mold without overly adhering to be able to.
  • the products cast with the known formulations in starch powder require between 24 and 72 hours for their drying.
  • the casting material according to the invention thus leads, at the same number per unit time, to a significantly reduced space requirements for the cooling gum sweets, which is both the investment for the molds and the storage room for the drying no longer needed, as well as the operating costs (no starch drying and air conditioning of the storage rooms ) significantly lowers.
  • the casting composition according to the invention solves the problem posed by the interaction of the components contained within the quantitative ranges specified above.
  • An essential feature of the invention is the selection of a high molecular weight gelatin having a gel-chromatographically determined average molecular weight of at least 130 kDa, wherein the proportion of gelatin having a molecular weight above 130 kDa is at least 35% by weight.
  • Such gelatins can be obtained from various collagenous materials, particularly connective tissue or bones of pigs, cattle, poultry or fish.
  • Flavoring agents, dyes and / or acidulants may be present as further components in the casting compound, in particular in the homogeneous aqueous solution, the typical proportions of such additives being known from the prior art.
  • the acidifying agents used are the usual edible acids, preferably citric acid.
  • the casting compound according to the invention may also contain further constituents, as long as these do not have a negative influence on the aforementioned advantageous properties of the castings. have mass.
  • the casting composition comprises one or more nutrients and / or pharmaceutical active ingredients, which depending on their solubility, may be dissolved or dispersed in the homogeneous aqueous solution.
  • the proportion of such components is preferably less than 45% by weight, more preferably less than 35% by weight.
  • Preferred nutrients in the casting composition according to the invention are selected from vitamins, minerals, plant extracts and peptides, in particular collagen peptides (collagen hydrolyzate).
  • the corresponding gelatine products may be Fortified Gummies or dietary supplements.
  • the casting composition according to the invention can also be used for the preparation of medicaments (eg in the form of chewing tablets) and in this case contain pharmaceutically active substances, e.g. Analgesics such as acetylsalicylic acid, paracetamol or ibuprofen.
  • Analgesics such as acetylsalicylic acid, paracetamol or ibuprofen.
  • the gelatin may be contained in the aqueous solution in a proportion of 4 to 16% by weight, with a content of 5 to 12% by weight being preferred, in particular 6 to 10% by weight. In this area gelatine products are obtained with a typical texture, in particular a high elasticity.
  • Glucose syrup and sucrose may be contained in the aqueous solution in an amount of up to 50% by weight each.
  • these components can also be omitted and compensated by a higher proportion of sugar alcohols.
  • glucose syrup When using glucose syrup, this preferably has a viscosity of less than 800 mPa ⁇ s, more preferably less than 700 mPa ⁇ s, measured at a dry matter of 80 wt.% And a temperature of 50 ° C. It is conveniently a highly hydrolyzed glucose syrup having a dextrose equivalent of 50 or more, preferably 60 or more.
  • the aqueous solution preferably contains 8 to 40% by weight of glucose syrup, more preferably 15 to 28% by weight.
  • Sucrose ie commercial sugar, is preferably present in a proportion of 15 to 45 wt.% In the aqueous solution (except for sugar-free products), more preferably from 20 to 40 wt.%.
  • the aqueous solution further comprises one or more sugar alcohols in a proportion of 6 to 76 wt.%, Preferably from 10 to 30 wt.%.
  • sugar alcohols in a proportion of 6 to 76 wt.%, Preferably from 10 to 30 wt.%.
  • the sugar or alcohols are preferably selected from sorbitol, mannitol, xylitol, erythritol and glycerol, with sorbitol being particularly preferred.
  • the homogeneous aqueous solution further comprises one or more further hydrocolloids, in particular pectin, in order to modify the properties of the gelatine products (eg temperature stability and elasticity).
  • the proportion of further hydrocolloids is preferably from 0.1 to 10% by weight, in particular from 0.2 to 5% by weight.
  • the casting composition according to the invention is suitable, as described above, for the production of gelatine products by casting into solid molds, in particular of a plastic material.
  • the present invention therefore also relates to a process for the preparation of gelatine products comprising the steps: Producing a casting solution according to the invention;
  • the cooling of the casting solution in the molds preferably takes place within a period of less than 60 minutes, more preferably less than 45 minutes. This represents a considerable advantage over casting in molds in a powdered form powder, where the gelatine products can usually only be removed after a drying time of 24 to 72 hours.
  • any material, in particular plastic material, which is temperature-stable (up to about 95 ° C.) and suitable for contact with foodstuffs can be used for the fixed molds.
  • Hollow forms made of silicone are particularly preferred, which, because of their flexibility, enable easy removal of the gelatine products.
  • plastic materials are e.g. Polycarbonate (PC) or polyethylene terephthalate (PET). From thin films of these plastics molds can be produced by deep drawing, similar to the known blister packs for medicines. These materials are less expensive than silicone, which offers the possibility of providing individualized molds, e.g. with labels that are imprinted into the gelatin products. These molds can then be discarded after relatively few production cycles.
  • PC Polycarbonate
  • PET polyethylene terephthalate
  • gelatin products After removing the gelatin products from the molds, these can be either treated with a release wax or dusted with sucrose and / or citric acid depending on the desired appearance.
  • An object of the present invention are also the gelatin products, which are prepared by the process according to the invention. Despite their novel composition, these have the typical texture that consumers expect for gelatin products when consumed.
  • gelatine products in the context of the present invention encompasses all sweets, food supplements or pharmaceuticals with the corresponding composition, regardless of their external form.
  • Typical examples of such products are gum drops, fruit gums, fortified gums, chewable tablets, etc.
  • the gelatin products of the invention preferably have a dry substance of at least 78 wt.% And / or a water activity (a w value) of less than 0.75. As already described in connection with the casting composition according to the invention, no or only an insignificant increase in the dry substance takes place during cooling and gelling.
  • gelatin products were prepared from six different casting compositions according to the invention (Examples 1 to 6) and a casting composition not according to the invention as a comparative example.
  • the gelatin was first completely dissolved in hot water (70 to 80 ° C), added to the sorbitol and optionally glycerol, homogeneously mixed and heated again to 70 to 80 ° C.
  • a so-called sugar slurry was prepared by adding glucose syrup, sucrose and sorbitol (and possibly pectin) in water under pressure to at least least 125 ° C were boiled. The cooled to about 110 ° C sugar slurry and the gelatin / sorbitol solution were combined and the mixture was degassed under vacuum and cooled to 80 ° C. During degassing, the water content of the composition was reduced to such an extent that the dry substance was at least 78% by weight.
  • Citric acid was added to the mixture as an acidifier and the casting compound was filled into molds of silicone (Examples 1 to 5 and Comparative Example) or into molds in a PET blister (Example 6).
  • a Laborg thinkstrom the company Winkler and Dünnebier S thoroughlywarenmaschinen GmbH was used. The filling amount was between 1 and 5 g.
  • the gelatine products according to the invention could be removed from the mold. These can then be oiled at will with a release wax or dusted with sugar and citric acid and then packaged.
  • the comparative example corresponds to the typical formulation for a prior art mogul system, with a standard gelatin, low hydrolyzed glucose syrup (DE 42), and without sugar alcohols.
  • This casting material was difficult to shed due to threading and air pockets and was still too soft and too sticky after a cooling time of 60 minutes to be removed from the silicone molds.
  • the gelatine products according to Example 1 which were prepared from a casting composition with high molecular weight gelatin, highly hydrolyzed glucose syrup (DE 60) and sorbitol, this was possible after less than 60 minutes.
  • Example 2 which contained modified proportions of sucrose, glucose syrup and sorbitol, and in Example 6 with additional glycerol, demolding of the products was already possible after a maximum of 40 minutes, the end products exhibiting partly different textures (e.g. shorter, firmer texture in Example 4, which additionally contained pectin).
  • the textural properties of the gelatin products produced could be modified, depending on the dry matter content, gelatin dosage and sugar composition.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Obesity (AREA)
  • Hematology (AREA)
  • Diabetes (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)
  • Confectionery (AREA)
  • Mold Materials And Core Materials (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une masse de coulée pour la fabrication de produits gélatineux par coulée dans des moules creux solides, comprenant une solution aqueuse homogène ayant les ingrédients suivants : 4 à 16 % en poids de gélatine ayant un poids moléculaire moyen déterminé par chromatographie de gel d'au moins 130 kDa, de préférence d'au moins 145 kDa, la proportion de gélatine ayant un poids moléculaire supérieur à 130 kDa étant d'au moins 35 % en poids, de préférence d'au moins 45 % en poids ; 6 à 76 % en poids d'un ou de plusieurs alcools de sucre ; 0 à 50 % en poids de sirop de glucose ayant une viscosité inférieure à 800 mPa-s, de préférence inférieure à 700 mPa-s, mesurée pour un poids de matière sèche de 80 % et à une température de 50°C ; et 0 à 50 % en poids de saccharose, le sirop de glucose et le ou les alcools de sucre constituant conjointement 25 à 76 % en poids de la solution aqueuse, et la solution aqueuse présentant un poids de matière sèche d'au moins 78 % et/ou une activité de l'eau (valeur aw) inférieure à 0,75. L'invention concerne en outre un procédé de fabrication de produits gélatineux en utilisant cette masse de coulée, et les produits gélatineux qui en sont fabriqués.
PCT/EP2016/079388 2015-12-16 2016-12-01 Masse de coulée et procédé pour la fabrication de produits gélatineux WO2017102347A1 (fr)

Priority Applications (9)

Application Number Priority Date Filing Date Title
MX2018007459A MX2018007459A (es) 2015-12-16 2016-12-01 Compuesto moldeable y procedimiento para producir productos de gelatina.
CN201680074029.1A CN108471771B (zh) 2015-12-16 2016-12-01 浇注复合物和明胶产品的生产方法
JP2018531253A JP6904956B2 (ja) 2015-12-16 2016-12-01 注型用配合物とゼラチン製品を製造する方法
CA3008690A CA3008690A1 (fr) 2015-12-16 2016-12-01 Masse de coulee et procede pour la fabrication de produits gelatineux
EP16805103.5A EP3389389B1 (fr) 2015-12-16 2016-12-01 Masse de coulée et procédé pour la fabrication de produits gélatineux
BR112018010861-8A BR112018010861B1 (pt) 2015-12-16 2016-12-01 Massa de fundição e método de fabricação de produtos de gelatina
RU2018124980A RU2740037C2 (ru) 2015-12-16 2016-12-01 Смесь для отливки и способ получения продуктов из желатина
AU2016371794A AU2016371794B2 (en) 2015-12-16 2016-12-01 Casting compound and process for the production of gelatin products
US16/006,102 US20180289032A1 (en) 2015-12-16 2018-06-12 Casting compound and process for the production of gelatin products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102015121923.9A DE102015121923A1 (de) 2015-12-16 2015-12-16 Gießmasse und Verfahren für die Herstellung von Gelatineprodukten
DE102015121923.9 2015-12-16

Related Child Applications (1)

Application Number Title Priority Date Filing Date
US16/006,102 Continuation US20180289032A1 (en) 2015-12-16 2018-06-12 Casting compound and process for the production of gelatin products

Publications (1)

Publication Number Publication Date
WO2017102347A1 true WO2017102347A1 (fr) 2017-06-22

Family

ID=57460512

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2016/079388 WO2017102347A1 (fr) 2015-12-16 2016-12-01 Masse de coulée et procédé pour la fabrication de produits gélatineux

Country Status (15)

Country Link
US (1) US20180289032A1 (fr)
EP (1) EP3389389B1 (fr)
JP (1) JP6904956B2 (fr)
CN (1) CN108471771B (fr)
AR (1) AR106950A1 (fr)
AU (1) AU2016371794B2 (fr)
BR (1) BR112018010861B1 (fr)
CA (1) CA3008690A1 (fr)
DE (1) DE102015121923A1 (fr)
HK (1) HK1252910A1 (fr)
MX (1) MX2018007459A (fr)
PT (1) PT3389389T (fr)
RU (1) RU2740037C2 (fr)
TW (1) TWI735492B (fr)
WO (1) WO2017102347A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018134365A1 (fr) 2017-01-20 2018-07-26 Rousselot B.V. Procédé et composition destinés à la préparation de bonbons gélifiés à base de gélatine

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102017107845A1 (de) * 2017-04-11 2018-10-11 Gelita Ag Gelatineprodukt mit einer Kernkomponente und Verfahren zu dessen Herstellung
CN109275769B (zh) * 2018-10-18 2021-10-22 江西师范大学 一种鱼明胶棉花糖的制作方法
WO2021016665A1 (fr) * 2019-07-30 2021-02-04 Atp Institute Pty Ltd Composition gommeuse
CA3139197A1 (fr) * 2021-04-19 2022-10-19 Heritage Hemp, Llc Forme de gelatine en vrac « fondue pour la fabrication », methode de fabrication et methode d'utilisation
DE102022104553A1 (de) 2022-02-25 2023-08-31 Gelita Ag Magensaftresistente Kapsel und deren Verwendung

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997041738A1 (fr) * 1996-05-07 1997-11-13 Kraft Foods, Inc. Produits de confiserie gelifies de longue conservation
WO1998012935A1 (fr) * 1996-09-27 1998-04-02 Sohkar Oy Produit gelifiant
US20040013732A1 (en) * 2001-09-25 2004-01-22 Michael Farber Starch-based delivery system for creatine
WO2004056976A2 (fr) * 2002-12-23 2004-07-08 Fuji Photo Film B.V. Procede d'enrobage de support de culture cellulaire
US20070148292A1 (en) * 2005-12-21 2007-06-28 Royo Angel P Coated chewy confectionery product and method
DE102007007307A1 (de) * 2007-02-07 2008-08-14 Gelita Ag Fließfähige Gelatinezusammensetzung
WO2009072817A2 (fr) * 2007-12-05 2009-06-11 Lotte Confectionery Co., Ltd. Gelée sans sucre comprenant de la gélatine
WO2012006215A1 (fr) * 2010-07-08 2012-01-12 Wm. Wrigley Jr. Company Confiserie comprenant un complexe de gélatine
DE102011056018A1 (de) * 2011-12-05 2013-06-06 Gelita Ag Zuckersüßware auf Basis eines Gelatinegels und Verfahren zur Herstellung
EP2724623A1 (fr) * 2011-06-23 2014-04-30 Natural Medicine Institute of Zhejiang Yangshengtang Co., Ltd. Gel, bonbon gommeux résistant à la température le contenant, et son procédé de préparation
US20150216199A1 (en) * 2014-02-06 2015-08-06 RAP Nutrition LLC High protein gummy product and process of making

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8817093D0 (en) * 1988-07-18 1988-08-24 Unilever Plc Treatment of gelling agents
JPH03183443A (ja) * 1989-12-13 1991-08-09 Morinaga & Co Ltd 含気グミキャンデーの製造法
JP2968908B2 (ja) * 1993-06-08 1999-11-02 明治製菓株式会社 紐状ゼリー菓子
US7067150B2 (en) * 2002-04-16 2006-06-27 Scepter Holdings, Inc. Delivery systems for functional ingredients
JP2007029018A (ja) * 2005-07-28 2007-02-08 Meiji Seika Kaisha Ltd 糖被膜ゼリー菓子及びその製造方法
WO2008002995A2 (fr) * 2006-06-27 2008-01-03 Mars, Incorporated Composition comestible procurant du plaisir
ES2368401B2 (es) * 2011-09-30 2013-06-27 Universidad Miguel Hernández De Elche Productos gelificados probióticos o simbióticos y procedimiento para su obtención.
JP6398181B2 (ja) * 2013-11-29 2018-10-03 ユーハ味覚糖株式会社 ユビキノール高含有ゲル状組成物

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997041738A1 (fr) * 1996-05-07 1997-11-13 Kraft Foods, Inc. Produits de confiserie gelifies de longue conservation
WO1998012935A1 (fr) * 1996-09-27 1998-04-02 Sohkar Oy Produit gelifiant
US20040013732A1 (en) * 2001-09-25 2004-01-22 Michael Farber Starch-based delivery system for creatine
WO2004056976A2 (fr) * 2002-12-23 2004-07-08 Fuji Photo Film B.V. Procede d'enrobage de support de culture cellulaire
US20070148292A1 (en) * 2005-12-21 2007-06-28 Royo Angel P Coated chewy confectionery product and method
DE102007007307A1 (de) * 2007-02-07 2008-08-14 Gelita Ag Fließfähige Gelatinezusammensetzung
WO2009072817A2 (fr) * 2007-12-05 2009-06-11 Lotte Confectionery Co., Ltd. Gelée sans sucre comprenant de la gélatine
WO2012006215A1 (fr) * 2010-07-08 2012-01-12 Wm. Wrigley Jr. Company Confiserie comprenant un complexe de gélatine
EP2724623A1 (fr) * 2011-06-23 2014-04-30 Natural Medicine Institute of Zhejiang Yangshengtang Co., Ltd. Gel, bonbon gommeux résistant à la température le contenant, et son procédé de préparation
DE102011056018A1 (de) * 2011-12-05 2013-06-06 Gelita Ag Zuckersüßware auf Basis eines Gelatinegels und Verfahren zur Herstellung
US20150216199A1 (en) * 2014-02-06 2015-08-06 RAP Nutrition LLC High protein gummy product and process of making

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018134365A1 (fr) 2017-01-20 2018-07-26 Rousselot B.V. Procédé et composition destinés à la préparation de bonbons gélifiés à base de gélatine
EP3570680B1 (fr) 2017-01-20 2021-05-26 Rousselot B.V. Procédé et composition pour la préparation de bonbons gommeux à base de gélatine
US11490634B2 (en) 2017-01-20 2022-11-08 Rousselot B.V. Method and composition for the preparation of gelatin based gummy candies

Also Published As

Publication number Publication date
MX2018007459A (es) 2018-08-15
RU2018124980A3 (fr) 2020-01-27
CN108471771B (zh) 2021-11-09
AU2016371794A1 (en) 2018-06-21
JP6904956B2 (ja) 2021-07-21
JP2019503673A (ja) 2019-02-14
DE102015121923A1 (de) 2017-06-22
TWI735492B (zh) 2021-08-11
US20180289032A1 (en) 2018-10-11
PT3389389T (pt) 2024-04-24
RU2018124980A (ru) 2020-01-16
EP3389389A1 (fr) 2018-10-24
AU2016371794B2 (en) 2020-09-10
CN108471771A (zh) 2018-08-31
BR112018010861A2 (pt) 2018-11-21
EP3389389B1 (fr) 2024-03-27
RU2740037C2 (ru) 2020-12-30
TW201726116A (zh) 2017-08-01
AR106950A1 (es) 2018-03-07
HK1252910A1 (zh) 2019-06-06
BR112018010861B1 (pt) 2022-08-23
CA3008690A1 (fr) 2017-06-22

Similar Documents

Publication Publication Date Title
EP3389389B1 (fr) Masse de coulée et procédé pour la fabrication de produits gélatineux
EP0758225B1 (fr) Pastilles a macher anti-acidite gastrique
DE1935891A1 (de) Verfahren zur Herstellung von Tabletten
DE2020620B2 (de) Trager fur das unmittelbare Komprimieren von Tabletten
EP3157354B1 (fr) Composition sous forme de particules compactées et son utilisation
US11413251B2 (en) Gelatin product comprising a core component and method for producing same
EP2787833B1 (fr) Sucrerie à base d'un gel de gélatine et son procédé de production
EP0615450B1 (fr) Pastilles de dimeticon
WO2008101695A1 (fr) Confiserie à teneur en sucre réduite et son procédé de fabrication
EP2410865B1 (fr) Procédé du type mogul, à basse température, et articles de confiserie obtenus au moyen de ce procédé
EP3042648B1 (fr) Granules directs a agent actif retarde
DE4314705A1 (de) Lactulose-Pastillen
EP3863415B1 (fr) Bonbon enrobé avec de la cire de pomme
EP1002465A1 (fr) Procédé pour la fabrication d'une confiserie à pâte de fruit
WO2024033405A1 (fr) Composition de revêtement d'aliments et/ou de surfaces de machines de traitement d'aliments
DE202023106211U1 (de) Gelee-Kapseln oder Gummisüßwaren mit hohem Proteingehalt und mit funktionellen Inhaltsstoffen
DE202018102395U1 (de) Fruchtpressling
DE102013004263A1 (de) Schnell lösliche orale Darreichungsform und Methode zur Herstellung derselben

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16805103

Country of ref document: EP

Kind code of ref document: A1

REG Reference to national code

Ref country code: BR

Ref legal event code: B01A

Ref document number: 112018010861

Country of ref document: BR

WWE Wipo information: entry into national phase

Ref document number: 2018531253

Country of ref document: JP

ENP Entry into the national phase

Ref document number: 3008690

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: MX/A/2018/007459

Country of ref document: MX

ENP Entry into the national phase

Ref document number: 2016371794

Country of ref document: AU

Date of ref document: 20161201

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 2018124980

Country of ref document: RU

ENP Entry into the national phase

Ref document number: 112018010861

Country of ref document: BR

Kind code of ref document: A2

Effective date: 20180528